Strawberry Bundt Cake

Serves 9 #STARFineFoods Ingredients: 12.3 oz sugar 15.8 oz flour 0.5 oz baking powder 14 oz strawberry purée (frozen or homemade) 4 large eggs 7.7 oz strawberry preserves 5.8 agreena Bakery + 1.2 oz water Zest of one lemon A little agreena butter to grease the pan --- For the decorations: 100 ml whipping cream 7 oz white chocolate Pink food coloring --- Supplies: Bundt pan Electric hand mixer Instructions:

Preheat the oven to 170ºC. Grease the pan with agreena butter. 

Sift the flour and baking powder together. Set aside. 

Beat the eggs and sugar with an electric hand mixer at medium speed for 5 minutes until the mixture is light and fluffy. Reduce the speed and add the agreena bakery, beating until it is fully incorporated. Without stopping the mixer, add in the strawberry puree and the lemon zest, and beat until the ingredients are fully blended. Add the flour mixture by the spoonful, mixing in between. Continue beating until everything is mixed in. 

Turn off the mixer and add the strawberry preserves. Fold them in, delicately, so that they are well distributed. 

Pour the batter into the pan and tap it on the counter gently to make sure the pan is filled completely, and getting rid of any bubbles that may have formed.

Bake for approximately 45 minutes (until a toothpick inserted into the center of the cake comes out completely clean).

When the cake is done, remove it from the oven and let it cool for 10 minutes. Then, carefully remove the bundt cake from the pan and let it cool completely on a rack.

When the cake is completely cool, it’s time to make the ganache: pour the cream into a pot and heat it until just before it boils. Pour the hot cream over the chopped white chocolate, laid out in a bowl, and stir until it forms a dense, homogeneous paste. Add food coloring to create the desired color. Carefully pour the mixture little by little over the cake so that the ganache drips down the sides. Decorate the top with white chocolate flakes and pieces of strawberry preserves.

Strawberry Bundt Cake

 #STARFineFoods

Ingredients

  • 12.3 oz sugar
  • 15.8 oz flour
  • 0.5 oz baking powder
  • 14 oz strawberry purée (frozen or homemade)
  • 4 large eggs
  • 7.7 oz strawberry preserves
  • 5.8 agreena Bakery + 1.2 oz water
  • Zest of one lemon
  • A little agreena butter to grease the pan
  • ---
  • For the decorations:
  • 100 ml whipping cream
  • 7 oz white chocolate
  • Pink food coloring
  • ---
  • Supplies:
  • Bundt pan
  • Electric hand mixer

Instructions

1

Preheat the oven to 170ºC. Grease the pan with agreena butter. 

2

Sift the flour and baking powder together. Set aside. 

3

Beat the eggs and sugar with an electric hand mixer at medium speed for 5 minutes until the mixture is light and fluffy. Reduce the speed and add the agreena bakery, beating until it is fully incorporated. Without stopping the mixer, add in the strawberry puree and the lemon zest, and beat until the ingredients are fully blended. Add the flour mixture by the spoonful, mixing in between. Continue beating until everything is mixed in. 

4

Turn off the mixer and add the strawberry preserves. Fold them in, delicately, so that they are well distributed. 

5

Pour the batter into the pan and tap it on the counter gently to make sure the pan is filled completely, and getting rid of any bubbles that may have formed.

6

Bake for approximately 45 minutes (until a toothpick inserted into the center of the cake comes out completely clean).

7

When the cake is done, remove it from the oven and let it cool for 10 minutes. Then, carefully remove the bundt cake from the pan and let it cool completely on a rack.

8

When the cake is completely cool, it’s time to make the ganache: pour the cream into a pot and heat it until just before it boils. Pour the hot cream over the chopped white chocolate, laid out in a bowl, and stir until it forms a dense, homogeneous paste. Add food coloring to create the desired color. Carefully pour the mixture little by little over the cake so that the ganache drips down the sides. Decorate the top with white chocolate flakes and pieces of strawberry preserves.

1

Preheat the oven to 170ºC. Grease the pan with agreena butter. 

2

Sift the flour and baking powder together. Set aside. 

3

Beat the eggs and sugar with an electric hand mixer at medium speed for 5 minutes until the mixture is light and fluffy. Reduce the speed and add the agreena bakery, beating until it is fully incorporated. Without stopping the mixer, add in the strawberry puree and the lemon zest, and beat until the ingredients are fully blended. Add the flour mixture by the spoonful, mixing in between. Continue beating until everything is mixed in. 

4

Turn off the mixer and add the strawberry preserves. Fold them in, delicately, so that they are well distributed. 

5

Pour the batter into the pan and tap it on the counter gently to make sure the pan is filled completely, and getting rid of any bubbles that may have formed.

6

Bake for approximately 45 minutes (until a toothpick inserted into the center of the cake comes out completely clean).

7

When the cake is done, remove it from the oven and let it cool for 10 minutes. Then, carefully remove the bundt cake from the pan and let it cool completely on a rack.

8

When the cake is completely cool, it’s time to make the ganache: pour the cream into a pot and heat it until just before it boils. Pour the hot cream over the chopped white chocolate, laid out in a bowl, and stir until it forms a dense, homogeneous paste. Add food coloring to create the desired color. Carefully pour the mixture little by little over the cake so that the ganache drips down the sides. Decorate the top with white chocolate flakes and pieces of strawberry preserves.

Total Time: 60 minutes

Serves: 9

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